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Pumpkin Chocolate Chip Pancakes – Healthyish

Pumpkin Chocolate Chip Pancakes

Warm up with a stack of these pumpkin chocolate chip pancakes for breakfast. They’re moist, fluffy and jam packed with fall flavors. Top with a dollop of butter and warm maple syrup and you are in for one delicious start to your day.
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Wet Ingredients

  • 3 tablespoons butter, melted but not hot
  • 1+¼ cup 2% milk
  • 1 cup pumpkin puree
  • 2 large eggs

Dry Ingredients

  • 1.5 cups AP flour
  • 1 teaspoon baking powder
  • ½ teaspoon baking soda
  • ½ teaspoon pumpkin pie spice
  • ¼ teaspoon cinnamon
  • ¼ teaspoon salt
  • ½ cup semi-sweet chocolate chips


  • 2 mixing bowls
  • non-stick skillet


  • In a large mixing bowl, combine milk, eggs, pumpkin puree, and melted butter. Make sure the butter isn’t too hot. Whisk until well combined.
  • In a separate mixing bowl, combine AP flour, baking powder, baking soda, salt, cinnamon and pumpkin pie spice blend. Mix well.
  • Next, add the chocolate chips to the dry ingredients.
  • Combine the wet and dry ingredients and fold them together just until a batter forms.
  • Heat a skillet over medium heat and add some butter to the pan.
  • Once the pan is hot and the butter is melted, add about ¼ cup of batter to the pan.
  • Cook the pancakes until they’re golden brown on both sides.
  • Repeat for all of the batter.


Serving: 1serving, Calories: 189kcal, Carbohydrates: 22g, Protein: 5g, Fat: 9g, Saturated Fat: 5g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 3g, Trans Fat: 1g, Cholesterol: 41mg, Sodium: 382mg, Potassium: 177mg, Fiber: 2g, Sugar: 6g, Vitamin A: 3339IU, Vitamin C: 1mg, Calcium: 97mg, Iron: 2mg